How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse - Mise En Place

Подписаться 3,7 млн

Просмотров 11 млн

50% 1

Cote NYC is the only Michelin-starred Korean steakhouse in the world. See what it takes for its team of highly trained chefs to get ready for dinner service as they prepare about 3,000 pounds of beef per week and hundreds of plates of banchan for the restaurant’s Korean barbecue-style service.
Credits:
Director/Producer: Daniel Geneen
Camera: Connor Reid, Murilo Ferriera
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'Mise En Place,' click here: trib.al/NuPNPJX
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our RU-vid Channel now! goo.gl/hGwtF0

Хобби

Опубликовано:

28 апр 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 4,1 тыс.

@eater 2 года назад

Thanks for watching! Head over to Instagram to follow along with the team! Simon Instagram.com/simonkimnyc, David Instagram.com/chefdavidshim, and SK Instagram.com/chefskkim.

@dorkanderson4963 2 года назад

Michelin guide for Seoul is so ridiculously bad. Half the places aren't even Korean restaurants which is disrespectful to Korean culture.

@Ajdre 2 года назад

aqqqqqal0000pp0ppp000pp”l”l” to p

@GsCConcrete123 2 года назад

thanks 👍👍👍👌😁

@dfsdh432v9 2 года назад

@@dorkanderson4963 dogmeat 3 star restaurant was delicious. 😂😂😂😂😂 very respectful to korean culture!

@dorkanderson4963 2 года назад

@@dfsdh432v9 Korean-American culture. Foods not bad but ridiculously over priced for the quality. You kinda have to go to Korea for real Korean food.

@woozertoo 2 года назад

“You went to culinary school to make kimchi? I could’ve taught you that.” Gotta love how family can keep you in check.

@Carrera6rennsport 2 года назад

time to cut the umbiblical cord...Asian parents can be overbearing to their kids detriment.

@Qubnomil 2 года назад

This is how you know your Korean family appreciates you.

@Fyrebrand18 2 года назад

Saburo Do you mean... umbilical...? Also yes. Asian parents can be terribly overbearing.

@Finn959 2 года назад

Well why didn’t they?

@3darkn1t 2 года назад

There was a Peranakan restaurant in Singapore where the chef/owner said that he was more afraid of his elders tasting his food than michelin inspectors. 1 michelin star restaurant as well.

@Kastrom_ 2 года назад

"We have our own dry aging room number one because it's swag" The owner got his priorities correct lmao

@grahamsong4585 2 года назад

I remember watching videos when they first started. They said he built the ageing room first and didn’t open for 4 months to age steak. Just so they could have aged steak on the menu for day 1

@doubleOR1 2 года назад

So Miami

@biigsquid 2 года назад

@@poopoogamer1232 get a job

@Kastrom_ 2 года назад

@F G ???

@shiro_bakayarou 2 года назад

@F G give me the weed that you are smoking when you are typing this reply

@SL4PSYM4XY 2 года назад

“When you look at a swan, gliding through the pond, they look so graceful. Underneath, they’re paddling like hell. And I think that’s what our operation is” what an accurate portrayal. Anyone who runs a successful restaurant knows what he means.

@justinwayne445 Год назад

I did like this analogy, was a wise one. In most operations to keep things running smoothly there is a lot of work being done behind the scenes.

@gvahlg6001 Год назад

Every business ever

@doctordoctor5909 Год назад

That is the definition of the artist's job.

@NinoNine Год назад

Bro, I was scrolling through the comments and happen to find yours EXACTLY as the man in the video was saying it… that was a beautiful moment 😢🎉

@RataStuey Год назад

My very first day at cooking school the head of department used this exact metaphor when talking about a restaurant

@kaenamoose7337 2 года назад

His ability to be able to view things from the customers point of view, as well as giving his chefs the ability to be creative is unmatched. As well as his ability to bite the bullet and say hey let’s just try it, let’s see how it goes is something most chefs dream of.

@heavymetal_cutting_fabrication Год назад

Speaking as a business owner, if an owner can’t see from the perspective of their customers, they will fail.

@joost4656 Год назад

Not only chefs dream of a manager like this. He gives responsibility, rewards and stimulates creativity and inspires everyone on the floor.

@PanikNT 2 года назад

When the owner starting giving his feedbacks on the seafood platter, Man that's when my respect for him just went up.

@QuanPham-wy1ol 2 года назад

Totally agreed

@CedricBassman 2 года назад

Also when he said "lets take the price down a bit." In the world of fine dining where some people charge you 200 Bucks for a fancy leaf of lettuce, this is nothing short of a miracle.

@8beef4u 2 года назад

@@CedricBassman That's the difference between 1 and 3 Michelin stars. The 3 star places are too fancy. A place like this is fun, more laid back, you get more food, and way less pretentious.

@qwertz12345654321 2 года назад

Got to France (outside paris) or Germany if you want reasonably priced 3 star meals

@johnnyliu7105 2 года назад

@@CedricBassman right? And you know it wasn't fake when the chefs said he would say its too pricey before he even showed up. awesome

@caviarmonster9224 2 года назад

The owner really knows his game. The ambiance in the kitchen is intense but composed.

@geturinkup 2 года назад

Thats koreans for you!!

@tiptopperdagrasshopper1196 2 года назад

He asked for a caviar egg with a greyish white look? That's annoying as a vendor or chef to pander to ignorance. Caviar doesn't exist to match your dining room.

@DucNguyen-ig7ej 2 года назад

@@tiptopperdagrasshopper1196 but as an owner and consumer hes allowed to ask and pay for what he wants?

@devinhalim5194 2 года назад

@@tiptopperdagrasshopper1196 why?,if it's available then he can buy it You can't assume that it isn't available

@avramcs 2 года назад

@@tiptopperdagrasshopper1196 i feel like he should be able to ask to see if it’s there just as a buyer, he also talked about making caviar an “add on” for a dish so he obviously cares about not wasting it and making it a good part of a dish

@tmg9255 2 года назад

“Hospitality doesn’t start at 5 o’clock, it starts now... we please each other...we create a culture where we are constantly in habit of making each other happy...when the customer comes in its natural for us to make them happy...” Wow, wow, WOW 🤯 *How many of our homes , work places, classrooms can benefit and thrive from applying this concept?* This whole operation is EXTRAORDINARY in so many aspects 🤯🤯🤯🤯🤯♥️

@Hanoyy 2 года назад

I have never heard anything close to this before, I was blown away, such a good concept and really makes you think.

@supersonicboomba Год назад

That part blew me away too. What great leadership. Talk about creating a great work environment & benefiting customers.

@jackie-minjiewu5483 Год назад

Read some of the negative Yelp reviews for Cote. The owner is a good marketing guy but he’s a lot of talk.

@justinwayne445 Год назад

I heard that and didn't even give it a second thought. Lol

@bigred9991 11 месяцев назад

@Jackie-minjie Wu I was thinking this guy comes off as a douche the entire time. If it was genuine then cool but it doesn't come off that way when I was watching it. Behind closed doors I'd put money dude is a super douche.

@poundsignjettsGO 2 года назад

These guys need their own show I'd love to watch them in action through all 4 seasons watching the menu change etc. Great vibe I plan on checking this restaurant out I live about 3 hours away in CT

@AerysBat 2 года назад

That would be great except this restaurant is booked solid and slammed with customers 7 days a week lmao

@michaeljabronis7271 Год назад

as long as they dont add some drama or some scripted nonsense, I will probably watch every episode

@donavanmcelroy6263 Год назад

Definitely some great personalities here! 👍👍

@brettstaley3730 Год назад

they are really cool in person, I worked in the Miami location

@heaven-is-real Год назад

you LUCKY

@archkender 2 года назад

I love how they actually show their thinking process here: from presentation to costs. Amazing.

@jhandle900 2 года назад

Yea I loved how thorough this was.

@NardoVogt 2 года назад

Specially important to go that way. Too many places I worked in considered costs first and then tried to make something fancy. Better go the other way - and lo and behold, people will pay the price if its good food, nicely presented and worth the price.

@deyesed 2 года назад

Simon's business problem solving with the seafood tower pricing and his conversation with his head chef are impressive and definitely integral to his success.

@stef6963 2 года назад

Definitely, most business owners think "That small touch isn't worth the effort" or "that won't make a big difference". but those small touches add up to making restaurants outstanding from others down the block.

@treshonhful 2 года назад

He seems almost too perfect, too skilled, too well put together. I don’t think any star can shine that bright without casting a shadow.

@osmondchung 2 года назад

@@treshonhful what do u want from him bro 💀

@Afrodude94 2 года назад

@@treshonhful making it sound like he's a serial killer on the side 💀😂

@TideasOfficial 2 года назад

@@treshonhful well the chef did say he's a pain in the ass to work with. Probably a euphemism. the man is probably a perfectionist

@LietSayri 2 года назад

I'm so impressed by Simon's leadership and communication. He thinks about the customers and their experience. It's clear he's the leader but he places a very high value on listening to his team and working collaboratively with them. Also the chefs David and SK - wow they are phenomenal. That knife work was art.

@isac8728 Год назад

I'm in a hospitality industry as well but seeing how their team work and it's manager taking care of their staff well is a thing for me..

@ISHOWSPEEDG Год назад

Free Top G

@introspectah Год назад

A thing yes? My my! Wild! of all things!

@sekim8695 2 года назад

Anyone else impressed the way Simon talked during the seafood tower? Always thinking about the customers perspective and doing it with such precision, very impressive

@tannerebeling1056 2 года назад

Exactly what I was thinking - he so quickly assessed all of the potential customer pain points but also didn’t crush his employees spirits by encouraging the overall thought and providing great feedback. What a strong leader

@cns1010 2 года назад

Exactly….very well put.

@ShowKase 2 года назад

Oh definitely. When he pointed out that the caviar would be difficult to access from the perspective of someone that is sitting at a table I said to myself; "man, I didn't even THINK about that". His attention to detail is really impressive; that he put himself into the shoes of a customer at his table seeing this tower for the first time and thought; "ok, what is this experience like? Are there any issues present here?". You can just tell how much he cares.

@FussyPickles 2 года назад

many ppl dont get that this is why ramsey is always screaming at dumb chefs who charge 50+ bucks for nothing.. like they said this is worth like 250, so obviously you want the guests to get their moneys worth and return, great bossman

@joemomma1968 2 года назад

Nope

@masterxDh20 2 года назад

I love how the boss manages the kitchen properly by letting the chefs handle it and not micromanage.

@MochaHammy 2 года назад

🙌

@Trytocookthis 2 года назад

They seem to have the task mastered very well. It would not be very nice for the boss to nag at them. They have worked and learned hard!

@danielasmr6021 2 года назад

respect.

@eskay_mochi 2 года назад

I'm lucky cuz my boss is the same way. He doesn't micromanage, and doesn't give off the vibe of wanting to micromanage. He always lets us know that it's easier for him this way; he manages the people stuff and we do the work stuff, "A lot less to do and think about when your team just does things automatically for you." He checks in occasionally and has to point us in the right direction time to time, but he doesn't do our work; he does his heavy lifting elsewhere (e.g. managing expectations, working out which team is responsible for what, understanding the legal stuffs, shielding us from office politics).

@beigi8637 2 года назад

i mean the work force is extremely skilled so there is a more de-centralized structure in the kitchen.

@Hankshaw47 4 месяца назад

I still come back to this episode, it is the best restaurant episode of eater. Simon's perspectives from the interview, the great footage recorded from the kitchen, absolutely excellent editing mixing it all together into 25min that feels like it flies by

@kbv650 2 года назад

That whole interaction with Simon and his chefs when planning the seafood plateau dish was amazing! Big respect to their team!

@timisrael7945 2 года назад

I love how the owner is very accommodating to his staff whilst maintaining the aura of an authority without exerting a lot of effort. Great vid as always, Eater!

@chrisheath1480 2 года назад

He's not not 'the manager' or 'the boss' - he's clearly a leader. Props

@Gravy_Master 2 года назад

@@chrisheath1480 Guuuuuuuurl!!!

@CrozySpoN11 2 года назад

Was about to write this but not as elegant well done Tim!!!!

@yusufhadi9257 2 года назад

We can just simply say that he is an alpha male

@nomismi1 2 года назад

@@yusufhadi9257 Maybe, we haven't seen how much he can bench yet.

@sirdigzalot2976 2 года назад

"We please each other. We create a culture where we are in a habit of making each other happy. And when 5 o' clock comes and the customer comes in its natural to make them happy". This is so so good!

@boomlightsout 2 года назад

Id upvote you, but i dont want to change it from 420 🌳 😅

@ukb3429 2 года назад

Seeing him discuss the seafood towers was impressive, but this talk blew me away.

@jonsolo9526 Год назад

Simon Kim has to legitimately, be one of the best restaurant owners in the world. I love how composed and involved he is with everything. So awesome to watch.

@trilliedon8728 2 года назад

The perfect boss. He show’s you that he’s the owner of the place but accepts everybody’s input and let the chefs create the dish, he also ask them what they think the price should be and makes it cheaper

@alZiiHardstylez 2 года назад

His personality seems so utterly contrived. Very unnatural. He doesn't strike me as a natural leader at all. Maybe he needs to take a few pages out of Dale Carnegie's work in stead of getting so abhorently hard over Robert Greene.

@TheRuancarlo 2 года назад

@@alZiiHardstylez I didn't understand, you mean he isn't a good boss?

@alZiiHardstylez 2 года назад

@@TheRuancarlo I don't get the indication that he is. No.

@creatineaddict 2 года назад

@@alZiiHardstylez I understand your logic and reasoning but I think to understand him as a boss you must understand a little about Korean culture. Though he may not come across as a stereotypical “good (American) boss,” he has all the makings and cadences of a great Korean boss. Which fits the bill nicely here as he has Korean staff and a Korean restaurant.

@alZiiHardstylez 2 года назад

@@creatineaddict Lmao. The fella is as Americanised as you can get.

@cstalt 2 года назад

I went here not knowing it was a Michelin Star restaurant. The butcher's feast is surprisingly affordable ($54 when I went, $64 after pandemic [edit: now $74 in 2024]), and the best part is that they spot which sides/starters you like, and bring refills. They take excellent care of you! One of the best meals I've had for sure.

@pokemon100200 Год назад

I have never been to a expensive restaurant but 60 per person seems pretty high end to me. The most expensive restaurants I've been to are always seafood ones which usually have dishes at most at 30 for a whole feast of food.

@selin1587 Год назад

@@pokemon100200 $60 is definitely very affordable for a FEAST of food at a michelin star restaurant. $30 is normal for a fish but not for multiple courses combined

@cstalt Год назад

@@pokemon100200 $30 for a whole "feast" of seafood? You must not be in the US.

@alexortiz3236 Год назад

Considering most Brazilian steakhouses are 65$ and they are a good experience but they are okay , I would definitely spend 60$ for this and be more than happy spending it

@akanta5746 Год назад

@@pokemon100200 its michelin star. 60 dollars per person is about as rock bottom as you can get. Most italian michelin star restraunts are $100-150 and most japanese/french restraunts are well over 200 dollars a person. All with less than half the portions that this restaurant probably serves.

@steliosp1770 9 месяцев назад

Simon's input on the fish platter thing with the 3 "Storeys" was actually so good man.. the chefs obviously know their job and wanna create something special and they did but you gotta think of the practicality of it as well not just as a great image and great flavours. he works like a director of football at a football club. he s between the manager and the players and the owners. great work.

@Munki 2 года назад

Man, gotta respect Simon's mindfulness of the customer experience as well as their wallets. Hope to visit Cote one day when I get a chance. Wishing them all the success.

@JasperDD 2 года назад

WoW the tower part him giving the perspective of the customer and saying how a food may be difficult to handle causing a customer to embarrass themselves and overall having a bad experience, made me blow my mind for some reason!

@caesar8875 2 года назад

The holistic attention to detail is crazy. Considering the hue of the caviar when the restaurant is lit at night?

@CruxalYT 2 года назад

Right?! It always blows my mind to think about how much depth goes into things that might seem simple in life. There must be so many complexities to running a successful restaurant let alone a michelin star restaurant. props to this guy for his insane attention to detail!

@zarblitz 2 года назад

That's the kind of attention to detail and customer-minded thinking that separates the wheat from the chaff when it comes to restaurants. He could run a successful restaurant without thinking like that, but you can't run a great restaurant without that.

@fjp9 2 года назад

he is detail oriented and knows how to think for convenience from the customer’s perspective.

@jakej654 2 года назад

thats why its important to have an owner that is this hands on with what goes on in the kitchen, many talented chefs will just do whatever they want to do and alienate a customer base because they make it all about themselves. thats where people like this owner come in and thats why cote has been so successful

@firsttenor76 2 года назад

The owner is such a boss, boss. Love his style and leadership skills.

@ThomasLinrabbitpenguin 2 года назад

yo yeah for suree oh my lord

@MikeRotch11 2 года назад

That's what makes him a leader rather than just a boss. A boss tells you what to do. A leader shows you.

@andreaskarlsson5251 2 года назад

Yeah, he seems like someone great to work under compared to a lot of owners Ive seen from these shows(both michelin star restaurants and other)

@klayman2 2 года назад

the best owners and managers are always those ones that know how hard work is and doesn't talk down to them, and instead just talks to figure out how to do something better. Even as i work in retail, i've always disliked and not respected managers i watch give orders and never put work in themselves. Its a poor management when the leader wont work with their workers.

@mustangsally2048 2 года назад

No doubt

@minkyungkmkkim1396 Год назад

As a Korean I'm so proud and grateful that they are keeping the Korean cuisine authentic and taking it to the next level! I can't wait to visit and try it for myself :D 꽃길만 걸으세요~!

@kassidyfelix4108 Год назад

I got so much respect for these guys.. good things happen to hard working people

@Just_Pele 2 года назад

I was in NYC for just a day but had to stop by for dinner, because I absolutely love Korean food. They did not disappoint, these guys serve an incredible meal. I had the Miyazaki A5 appetizer and dry-aged bone-in ribeye chop for my main and they were both sensational. The veggies complimented it all perfectly, with the best kimchi I've ever eaten. Expensive? Oh yeah. I think it was $240, but it was a wonderful experience.

@chazwalters389 25 дней назад

I bet you that meal would be close to, if not $300 now 😭 in 2024

@sebaschan-uwu 17 дней назад

I live in nyc and I've never been to all these michelin star restaurants 😭😭😭 I had no idea all these cool restaurants were here!!!

@ronbautista3123 2 года назад

Really love the owners perspective on the dishes and his restaurant.

@chaotic778 2 года назад

Definitely shows why some people are born to be successful. Very talented

@JasperDD 2 года назад

Facts like that’s a restaurant I would want to go to regularly… as long as I can afford it lmao

@zacheryskiba5978 2 года назад

Wow amazing reaction from the owner regarding price and placement I was sooo impressed

@marcuslarwa9098 2 года назад

@@zacheryskiba5978 he has a great business mind and also a great pallet. U need both to own a great restaurant. If u ever watch the show kitchen nightmares you’ll see a shit ton of owners with horrible pallets. They don’t even know they’re food is horrible. When Gordon goes there and changes things up I’m guessing those restaurants only have success for a couple years and once his dishes get old and it’s time to change the menu they fall right back into their old ways.

@AaronMich90 2 года назад

@@zacheryskiba5978 just his thought process it was good seeing how he walked through the entire dish. I loved the razor clam but when he said it I was like damn i definitely would make a mess lol

@PrestonYTB 2 года назад

"we're like a swan gracefully gliding on the surface, but underneath, we're paddling like hell" I felt that

@benjaminjackson9753 9 месяцев назад

The way Simon speaks to the chefs is fantastic, always motivating them and thanking them. humble man

@michaelfouladi4961 Год назад

Ate at the Miami location, having the Butcher’s feast for our table at $64 a person, and I have to say it was worth it. They serve a bunch of side dishes, are extremely attentive, and make sure you have a great experience. As a celebration dinner, I recommend it

@thepro-ish5404 2 года назад

The boss really is THE BOSS. He knows his thing. Great chefs and staff too!

@norbut 2 года назад

Yes, he provided really good feedback.

@manfromwuhan714 2 года назад

@@norbut so quick as well he comes in and instantly just comes up with such good criticism

@famousamos 2 года назад

Bruh, don't watch this hungry lol. I need a steak asap

@strarny 2 года назад

I don’t even eat meat and I’d be willing to risk it all for the food in this video 🤯🤤

@alZiiHardstylez 2 года назад

Bro I'm doing the vegetarian thing currently to challenge myself. Watching this video was a mistake.

@KagariY 2 года назад

dun watch it at midnight either, where am I suppose to get steak at midnight?

@puppetzinc1 2 года назад

true

@hotpocket323 2 года назад

I love Wagyu and a5 but honestly if I’m craving a steak I just want a nice prime ribeye or filet, it’s nice to have that special cut every once and awhile but it’s too rich to eat a lot of.

@chloepatt1661 2 года назад

I love how the owner thinks about the ctmer experience when judging the food display. Like how are they gonna share, how easy can they access it, dont want them to get embarrassed if they make a mess etc. Thats so cool.

@ComeOnPelican91 5 месяцев назад

Watch is AP Royal Oak Offshore Navy 42mm Chrono. Classy, Simon.

@nickoof2598 2 года назад

“So we have our own dry aging room.” *proceeds to list reasons why they have it* “Number 1, because it’s a swag.”

@mauricehopes9105 2 года назад

I cannot fault his reasons.

@owenyin3316 2 года назад

he’s spitting straight facts

@MASH2k 2 года назад

Bruh I’m still laughing.

@shaqm0bile 2 года назад

Swag is one of the flavors scientists hypothesize exists, but they cant prove it because they don't have a dry aging room.

@javierechevarria4579 2 года назад

@@shaqm0bile swag is super umami #5

@sethbracken 2 года назад

“Necessito dos kimchis más.” is the most back of the house thing ever.

@RataStuey 2 года назад

Ha. What does that mean? We need more kimchi?

@juanlanzalot8969 2 года назад

Exactly that. Must be Miami

@mateo10734 2 года назад

When i was working at Benihana out here in Chi for a little, the funniest thing was hearing the people from China, tibet etc calling each other Guey and telling me to get the “Sopa”💀💀💀

@Sporkonafork1 2 года назад

@@mateo10734 thats hilarious lmao

@jcrc1 Год назад

@@RataStuey It means "I need two more kimchis"

@rjo8500 8 месяцев назад

This place is no joke. The attention to detail is so intense.

@chaltonmumo2654 Год назад

I love the owner... i love his leadership skills. I love the workers. There's great chemistry... these guys look at home. Thank you for bringing these guys here

@gsent56 2 года назад

"We go through a shit ton of meat" Say no more, you have my attention.

@ok_tim 2 года назад

Followed by the "...shit ton of work."

@mrobby1823 2 года назад

Lol I didn’t expect him to say that

@gsent56 2 года назад

@@mrobby1823 him saying that made my day lol

@sarafandii5723 2 года назад

“It’s not like a super high-end cut but the reason why the short ribs are so expensive because it needs a lot of knife work” That’s pretty reasonable actually.

@KenChiwo 2 года назад

No it’s not, that’s a horrible reason. The main reason is simply supply and demand. If you were to go to a local Asian supermarket, short ribs would cost more due to it’s demand amongst Asian households. But go to a non-Asian supermarket, the cut is sold at market price…which is cheaper than the other cuts.

@jakelabovitz9646 2 года назад

@@KenChiwo He was taking about the cost of short ribs at a restaurant. Labor factors into the price of the food, so since it takes more labor to prepare, it's going to be priced higher than a cut that costs the same to source but takes less prep work.

@maxpowers4436 2 года назад

@@KenChiwo Lol raging about supply and demand yet not taking labour into account. Cringe

@glyphsuritos6588 2 года назад

@@KenChiwo lol actualWitard hahahah xD

@thatonebirtyd5058 2 года назад

@@KenChiwo You should just leave my guy this ain’t the comment section you want to be in

@terra.anguis7326 3 месяца назад

Ate here, last year, during my first new york trip. We were in tourist attire and finished up a long day of walking and taking the subways. In short we were not very presentable hahahaha. But once we got in line, WE were cote's customers and they didn't give one shady look at all. We felt the warmth and respect that other Michelin restaurants would have lacked in our situation. They earned our respect and appreciation for their service and this was before we ate! Much love to Cote and next time we will be dressed more appropriately 😅

@elscruffomcscruffy8371 Месяц назад

They did see tourist $$$s ;)

@mindshiftmastermind6520 Год назад

I'm highly impressed I'll pay top dollar when the food and business is ran like this.

@rmcst 2 года назад

Ate at Cote back in 2019, and its one of the most memorable meals I’ve ever had! Still think of it every now and then! ☺️

@QuantumNaut 2 года назад

"When you look at a swan gliding through the pond they look so graceful, underneath they are paddling like hell" wow that is like poetry lol

@32fps 2 года назад

Lol have you never heard this saying before? It's not like he invented it; it's really common

@dandanthedandan7558 2 года назад

@@32fps First time for everything

@32fps 2 года назад

@@dandanthedandan7558 That's why I was asking. Funny when a saying becomes so common and the person doesn't clarify with "as the saying goes..." because maybe it seems superfluous with such a commonality, but then someone younger or just less experienced will think this random dude on RU-vid had some "poetic" insight XD

@dtran1414 2 года назад

This dude is gonna get bombarded with resumes. I had to re-watch his pregame speech about 10 times. Tomorrow morning’s staff meeting is gonna be a game changer with my crew.

@CookingwithYarda 2 года назад

Hi, if you like cooking, feel free to check out my recipes ;-)

@daniquespitteler9738 4 месяца назад

The feedback from Simon on the seafood tower is actually out of this world

@lawrencemaweu 7 месяцев назад

Nothing looks better than people who actually enjoy their work, regardless of where they are on the globe.

@iopcanada16 2 года назад

The owner has so much boss energy but such a good guy at the same time. Would love to work for him

@princemahad3056 2 года назад

was about to like your comment but hen saw the number of likes. Nice

@spanoreino2374 2 года назад

Me too

@operatoncreation6396 2 года назад

a great lesson

@helderdacosta4699 2 года назад

Definitively charismatic and seems genuine nice to his staff.

@bane8305 2 года назад

Yeah this boss seems more Socialist than a Capitalist to his employees unlike Jeff Bezos dumbass

@alamark6802 2 года назад

As an ex-chef, whenever I watch videos about fine dining restaurants, it's so tough for me not to feel disappointed. And the source of disappointment comes from the fact that the absolute majority of restaurants are nothing like that. People see these videos and want to become chefs, but what they don't realize is that in the majority of real kitchens you don't get to go to the farmer's market every morning, you don't get to re-write the menu often and experiment with the items on offer. The regular kitchen is a place where one cooks the same things for years on end, where some HACCP requirements are often compromised, and where you frequently hear “Don't do this next time” from the head chef who's willingly sending out a piece of food that is far from being up to the standard. With that being said, these guys seem to treat their restaurant in a less posh way. I watch this and see a real kitchen, not an idealistic utopian idea of a kitchen. I appreciate that.

@lubutobwalya5810 2 года назад

I guess this is here to show how successful restaurants are meant to run, It's more like an insight to success than a day in the life of "most restaurants"

@hazza123live 2 года назад

If only a professional chef could make showing up shit places like you described a TV program

@SoiledBrainFart 2 года назад

I agree but don't forget that this is filmed.

@alamark6802 2 года назад

@@SoiledBrainFart oh yes. In one of the places I've worked, the headchef would only show up in the kitchen for a photo shoot or a video interview.

@sophiacristina 2 года назад

And that is what separates people from success to a mere "john doe"... That is what i hate in lot of business and projects, lot of people wanting "fast money" (doesn't exist, the market auto-regulates), nothing innovative, generic stuffs, standards... Whenever you see someone / something successful, it is always the same thing: * Innovation; * Dedication; * Giving power to your name (or the company's name); * Etc; I'm not even a chef, but it happened to me in an electronic repair shop, i though i would explore my skills, build stuffs, learn new stuffs about electronic... Nah... Same thing, you won't get the cool equips, things are third-party, 'don't do this next time", and etc...

@denverrandy7143 6 месяцев назад

Im a chef of 20 years...this is the big time and they're doing it superbly.

@Naren-rm7qq 7 месяцев назад

The owner is so passionate!!

@bibb0934 2 года назад

He's a great owner. Understanding of both sides of house. Respects his chefs and the patrons. He has a good pallete as well. Good boss to have

@ajtam05 2 года назад

Yup...like any workplace...all starts with leadership.

@ethancale1035 2 года назад

This owner is going places. Incredible restaurant. The boss everyone wishes they had

@julianluongosimonet7376 2 года назад

He's more a leader than a boss!

@farkler4785 2 года назад

He already is places

@andrewb1543 2 года назад

Hopefully he's the same off camera

@Chris-pc4ym 2 года назад

@@farkler4785 probably right didn’t get a good look but looks like here’s wearing a royal oak.

@Tykeronia 2 года назад

@@Chris-pc4ym He owns a restaurant with a michelin star in NYC lmao what more proof do you need that he's already "in places"

@Salamanderfs Год назад

Simon is very encouraging but also very firm and practical. His approach to leadership and team/culture building should be more widely adopted. I definitely will try to make a visit to Cote when I go to NYC next year!

@Cordial_Lump Год назад

these videos kind of make me cry. just the teamwork and healthy work-environment... it's so rare. It's nice to see the opposite of a kitchen nightmare

@TheCheat_1337 2 года назад

This was one of the best docos you've done yet. Perfect combination of front and back of house information, the process of preparing the food and sourcing the ingredients as well as how it will be presented to the diners. Nice job, I gotta go to this joint

@Apo110-11 2 года назад

@@ndnxneh "Documentary" = Docos

@ELLLHeKKKo 2 года назад

you gotta love your docos

@CookingwithYarda 2 года назад

Hi, if you like cooking, feel free to check out my recipes ;-)

@brocky 2 года назад

That part where the chefs made a seafood towered platter but Simon added his customer-centered perspective was very inspiring.

@Dawn._ 11 месяцев назад

한국 식당에서 익숙한 음식들을 이렇게 멋지게 풀어내는 걸 보니 왠지 벅찬다... 너무 멋진 분들 ㅎㅎ

@lynnjr.1842 2 года назад

Watching Simon and his Chefs implements their vision is impressive. I love the compassion and dedication they have to the greatest of Red Meat’s. Thank you, Eater!

@hoilst265 2 года назад

These guys are the happiest, chillest chefs I've ever seen. What a great restaurant.

@sebastiandelucas6437 2 года назад

Great vibe, even better environment!

@heendoongie123 2 года назад

Simon's charisma is out of this world.

@JimDean002 3 месяца назад

This video should be required viewing for anyone looking to open a restaurant. There is so much truth here

@plasticorange8140 2 года назад

This video is my guilty pleasure, always come back to it. I love the Honesty of everyone in this. Amazing!

@CharlieChang 2 года назад

I had Cote in Miami and it was super good. Fantastic service and had some crazy cuts of beef, caviar, and more. Pretty cool to see the behind the scenes and business side of the restaurant!

@Lethalbanter 2 года назад

@@poopoogamer1232 that's bait

@AsterMaken 2 года назад

im in miami rn, but im heading back to philly in 5 hours. WHERE IS IT

@DavidVRJ 2 года назад

@@AsterMaken design district

@Tazemi. 2 года назад

Great seeing u here as a fellow investor and appearently food lover

@simplerick8492 2 года назад

Throughout my years working in a restaurant. I've never encounter an owner interacting this much with back of the house kitchen. This is such an amazing video to watch. It definitely shines light in on the handful of amazing restaurant owners. Most restaurant owners are ignorant behemoths crap bunghole

@skeleton5459 2 года назад

what i noticed is most owners are "financial investors"" they just put money in and want a profit and want nothing to do with how it operates. haha as long as they get profit. they are happy. what i noticed is the person who runs the whole place is usually the head chef who will get fired if profits aren't good enough for the ""investors"

@MisterKevinQuach 2 года назад

Facts

@TheBeefSlayer 10 месяцев назад

22:28 the philosophy!!!! Make each other happy and it’s easy to make guest happy. What a leader. Genius. He deserves his star.

@romant7204 Год назад

Simon is born to be a manager/owner. Comes so naturally to him

@aunkarunmark5176 2 года назад

Owner is such a homie

@OscarRamirez-go5fh 2 года назад

The owner feels like such a bro, super casual

@nungchuka 2 года назад

Korean chad

@Ed-gr4tp 2 года назад

@@nungchuka Chad Kim

@suntzu5738 2 года назад

@@Ed-gr4tp jong un

@leaveleague3491 2 года назад

@@poopoogamer1232 ???????????????

@fjp9 2 года назад

and i bet nobody messes with him though.

@hjk2639 Год назад

I've always been interested in butchering my own meat. The standards I learned were American and European which nets around 15-25 large portions divided on a cow. Korean butchering is next level. Got to visit the heart of Hanwoo, MaJangDong in Korea and their techniques were insane and standard of butchering was completely different. Depending on the butcher's knowledge and skill he can make up to 80+ cuts on it. The reason? He told me because after the Korean war, they had to literally butcher the entire thing and even boil its bones for any type of sustenance. Now its more of a pride thing: Koreans are foodies and strict ones at that. The reason they have so many cuts is because of the miniscule differences in either texture or "yook-hyang aka meat flavor". The fact that they took the time to identify these little texture differences, cut it precisely and made it a standard.. that's next level.

@MrGuyBroDude 10 месяцев назад

When I was stationed in Korea for 6 months, every little food cart and stand that here in America, would get no second glance, blows anything here out of the water in flavor and quality. Calling them foodies is an understatement for sure lol.

@edjarrett3164 Год назад

I was really impressed by both of the Chefs. They were exceptionally skilled, aware and tasted all the food. What an amazing team!

@jw3700 2 года назад

Simon's perspective on the seafood tower was really interesting. Thinking of the patron's experience from price, accessibility and taste--to even elevation of items showed he's truly acting as a medium between the kitchen and customer. I've had a few friends who have been to Cote and they said it has ruined KBBQ for them b/c of how amazing it was, can't wait to try it one day!

@joycediza2245 2 года назад

90oooo9

@chaikagaz 2 года назад

It's not korean bbq it's a steakhouse. Authentic korean bbq isn't only beef we got pork as well.

@doplmu4671 2 года назад

@@chaikagaz he never really said it was authentic, neither did the owner in the video, he just still wanted kbbq elements within cote

@aziandomination16 2 года назад

@@chaikagaz hence why he said korean steakhouse koreans consider alot of types of meat as korean bbq theres l alot of restaurants in korea that specialize in specific animals or cuts of meat so your statement is just wrong

@travisnell6849 2 года назад

@@chaikagaz Korea has a lot of one dish restaurants, so an all beef KBBQ spot is entirely within the culture. I'm sure within ~2 minutes I could find an all beef korean barbeque spot in Seoul.

@danig.barreto2030 2 года назад

The owner is super down to earth. He literally asks all the questions regular people ask. Like yes it's good, but is it double the money good? And he's so right. A lot of restaurants charge an arm and a leg just cause it's some fancy cut or dish but never really prepare it right and then you're left feeling cheated. Nah this guy is about quality first and then they talk price.

@azonnoza Год назад

Watching Simon run his restaurant and receive and give feedback with his chefs was amazing. That is how you run a business/establishment.

@laureeeent Год назад

Such a great series ! Thanks so much for sharing fine dining day-to-day!

@gqn2 2 года назад

Why is this the World's Only Michelin-Starred Korean Steakhouse? Owner: We have caviar. Michelin: Say no more.

@nacs 2 года назад

And Kobe beef

@fenrael3021 2 года назад

and swag

@leorule4878 2 года назад

Theyhave sweg

@MTMF.london 2 года назад

No, caviar alone does not cut it - what they have at Cote is not even the very top brands and any half decent restaurant can sell you caviar. It is the quality of the produce and skill of the chefs, combined with the management of the restaurant that earned them the Michelin star.

@MrBobbysmithinhouser 2 года назад

Owner seems like a true leader, I can't how many businesses I see not getting advice or talking to the ones that make them the money. Both and owner and Chefs are on point!!

@joshuapatrick682 2 года назад

My thoughts as well, whether it’s learned or he was born with it, notice how he made contact with everyone in the kitchen as he was walking out, maybe it was for the camera but considering the rest of the video I believe that’s just how he is.

@codytorres6249 8 месяцев назад

I love those 3 guys work well with together

@ElBryanBone 9 месяцев назад

That owner is A1! Wow, he just loves what he does and executes so graceful. But the amount of work he put in. It’s like that Swan analogy he spoke of.

@warrcoww6717 2 года назад

What an amazing owner, the ability to offer constructive criticism while encouraging the staff to do their thing is so great to see. If only every workplace was managed liked that.

@mltnishan1877 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3Yvml5IUoq4.html

@gabrieleguazzotti 2 года назад

This video left me speachless. Didn't even realize the video was 25 mins long. Impressive work. Next time in NYC I'll eat there.

@mariusbordan6016 11 месяцев назад

One of the best videos. The craft, the talent and the execution it’s beyond perfection. I just hope one day to eat in this beautiful restaurant and meet this wonderful people

@bobbybill8323 Год назад

simon seems like such a fantastic guy to work for, very smart and thoughtful about the products, while also being very encouraging and appreciative with his staff

@kurteibensteiner2736 2 года назад

Being a well trained European (Austrian, to be precise) chef myself, I can tell you those guys are absolute top. Their knife work is perfect. The parts of beef they chose are quite surprising but also understandable (if you're professional). There's a reason why we Europeans look to Asia, when we are keen to learn something new.

@sicnarf6971 2 года назад

Their knifework was pretty weak. Fool was seesawing that Kobe Mizayaki beef lmao.

@honeyvee8389 2 года назад

@@sicnarf6971 you are a weak weedwhacker, just saying.

@danielhan2380 2 года назад

@@sicnarf6971 true, but you're life has no trajectory compared to them.

@schen7913 2 года назад

@@sicnarf6971 what's the right way to cut it?

@sicnarf6971 2 года назад

@@schen7913 You can see him "seesawing" the Kobe beef at around 20 minutes. He's using a knife that's too small so he can't cut it in one clean stroke therefore the steak is not even throughout. Even a cheap victorinox cimeter would've cut better than his knife.

@hsbyl 2 года назад

This makes me so proud to be korean. Most of our parents/mother/grandmother have done this on a daily to feed us. This type of selfless work is engraved in our culture to feed the ones that we love!

@Kingfisher1215 2 года назад

If there are any Korean mothers looking to adopt, I’m available. But I’ll take a Jewish mother, a Thai mother, a ... anyone that will cook with me and teach me how to cook really authentic food. 😆

@spark. 2 года назад

yees

@chaikagaz 2 года назад

My Korean mom didn't do shit, didn't cook and then kicked the bucket. Don't act like they're all the same

@JH-bb8in 2 года назад

Korean bbq actually is a north China tradition

@hsbyl 2 года назад

@@JH-bb8in im talking more about all the side dishes and the hardwork that goes into making them! but thats super cool to learn about the origins of kbbq!

@MsTygame Год назад

I learned so much from this. They explained every step thoroughly. A key to their success is the liaison between Chefs and patrons. Thanks!

@angelarballo4478 9 месяцев назад

I've never been so impressed with a businessman. Simon is actually amazing.

@edwardjones2202 2 года назад

Wow he seems like a really good boss. You can tell from the way the chef's talk about him - respectful but not fearful- that he's got some good relationships there

@gregz8551 2 года назад

This may be the best Mise en Place episode yet. That was awesome

@spicysrirachamilkshake8167 2 года назад

I agree I think it’s one of the best restaurant videos I’ve ever seen. And it’s mostly because of how awesome the boss is and the rest of the staff with wide ranges of knowledge

@sumanthntunga3829 Год назад

Love the Energy amongst them👏

@robcharette1915 Год назад

It’s so great to watch experts ply their trade. This restaurant looks amazing. The owner seems to really have a great grasp of effective communication with his personnel. Great video.

@Jchmcom 2 года назад

"I think Simon will give us shit and we'll figure it out. He's gonna be like 'Oh that looks good but now we're gonna talk about cost..' Then we're gonna have to charge $250 for this thing." Simon: Comes out, says it looks good, tastes good, critiques it, then goes right into wanting to charge less than $225 for it. *They can read him like a book.*

@julianluongosimonet7376 2 года назад

it shows that they have a really good relationship

@caesar8875 2 года назад

Having an owner that will always push the end price as low as possible is respectable though.

@Rahul.Quotient 2 года назад

"We have our own dry-aging room; Number One: BECAUSE IT'S A SWAG" What a legend!

@kesdog15 2 года назад

You see different cultures bring amazing food to life , I feel so lucky to be a chef but these individuals bring food to another level ,their love and passion of their food shows in their cooking , I wish I had that training when I was a apprentice chef

@rockwelaj Год назад

The way all if these guys work together is absolutely flawless. Not as in perfect, but as in the push and pull that the front of the house has with the back of the house to make a successful venture. The way he encouraged the waitstaff was exactly what they needed.

@lobe06 2 года назад

Simon’s vision for his business and team is beyond what most restaurants nowadays sought after💯

@blvklotus7071 2 года назад

no wonder its a michelin starred restaurant the whole eating experience is thought of and the ingredients are beyond amazing

@supreme5998 Год назад

This episode is so fun I watched it about 5 times in the last year. Just once every few months I come across it again and click instantly because I remember the enjoyment.